– 3 cups cooked pasta (rotini or penne) – 1 cup cherry tomatoes, halved – 1 cucumber, diced – 1/2 red onion, thinly sliced – 1/2 cup Kalamata olives, pitted – 1/2 cup feta cheese, crumbled – 1/4 cup olive oil – 2 tablespoons red wine vinegar – 1 teaspoon dried oregano – Salt and pepper to taste
Cook the pasta according to package instructions, then drain and rinse under cold water. Let it cool completely before adding to a large mixing bowl.
Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add them to the bowl with the cooled pasta.
Toss in the Kalamata olives and crumbled feta cheese. Gently stir everything together to evenly distribute all the colorful ingredients.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper until the dressing is smooth and well combined.
Pour the dressing over the pasta salad and toss well to coat all the ingredients with the tangy, flavorful mixture.
Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to blend and deepen before serving.
Before serving, give the pasta salad a gentle toss. Taste and adjust seasoning if needed. Garnish with extra feta or oregano if desired.